Mini Baked Grilled Cheese Recipe

I reimagined King’s Hawaiian Rolls as bite-sized grilled cheese sandwiches paired with tomato soup, and I featured this clever shortcut under Hawaiian Roll Lunch Ideas to spark your curiosity.

When I’m scrambling for something simple that still feels a little special I reach for King’s Hawaiian dinner rolls and condensed tomato soup. These Mini Baked Grilled Cheese bites look small but pack a surprisingly bold punch, and everybody gets curious the second they see the platter.

Kids act like its Christmas, adults grab extras, and somehow a quiet weeknight becomes photo-worthy chaos. I never thought a quick snack would become my go-to for Hawaiian Roll Lunch Ideas, but it did, and now I keep getting asked for more.

You might try one and wonder how something so easy feels so sneaky good.

Ingredients

• King’s Hawaiian rolls: soft, sweet carbs that add mellow sweetness and tender texture
• Sharp cheddar: rich in protein and calcium, gives big tangy, salty flavor and melt
• Mozzarella: milky, stretchy cheese that boosts gooeyness, lower salt than cheddar usually
• Unsalted butter: adds richness and helps browning, mostly fat so use lightly if watching calories
• Dijon mustard: sharp, tangy kick that cuts richness, tiny carbs, lots of flavor
• Condensed tomato soup: sweet and savory, provides tomato umami and sodium, thinned for dipping
• Garlic powder: seasoning that adds savory depth, tiny calories, makes it smell homey

Ingredient Quantities

• 1 package (12) King’s Hawaiian dinner rolls, split horizontally
• 8 oz sharp cheddar cheese, thinly sliced or shredded
• 4 oz mozzarella cheese, shredded (optional but makes it extra gooey)
• 4 tablespoons unsalted butter, melted (plus a little extra if you like it more buttery)
• 1 tablespoon Dijon mustard (or yellow mustard if that’s what you have)
• 1 teaspoon garlic powder (or 1 clove garlic, minced)
• 2 (10.75 oz) cans condensed tomato soup
• 1 to 1 1/2 cups milk or water (for thinning the condensed soup to your taste)
• 1/4 teaspoon black pepper
• Fresh chopped parsley for garnish (optional)

How to Make this

1. Preheat oven to 350°F and line a rimmed baking sheet with foil or parchment for easy cleanup. Split 1 package (12) King’s Hawaiian dinner rolls horizontally and arrange the bottom halves on the sheet.

2. In a small bowl mix 4 tablespoons melted unsalted butter, 1 tablespoon Dijon mustard (or yellow), and 1 teaspoon garlic powder or 1 clove minced garlic. Stir well; save a tablespoon if you want to brush extra after baking.

3. Brush the butter-mustard mixture over all the exposed bottom roll surfaces, getting into the nooks so every bite is flavored.

4. Evenly layer 8 oz sharp cheddar (thin sliced or shredded) over the bottoms, then sprinkle 4 oz shredded mozzarella on top if you want it extra gooey. Press the cheese down lightly so it contacts the bread.

5. Put the roll tops back on, then brush the outsides lightly with more of the butter mixture. If you reserved some butter, use that now for extra shine.

6. Cover the tray loosely with foil and bake 12 to 15 minutes, until the cheese is fully melted. Remove foil and switch oven to broil for 1 to 2 minutes to brown the tops and edges, but watch it close so it doesn’t burn.

7. While sandwiches bake, make the tomato soup: in a medium saucepan whisk together 2 (
10.75 oz) cans condensed tomato soup and 1 to 1 1/2 cups milk or water (use milk for creamier soup). Add 1/4 teaspoon black pepper, heat over medium, stir often, and warm through but do not let it boil.

8. If you used fresh garlic, taste the soup and adjust salt or pepper as needed. If you used garlic powder in the butter you probably won’t need extra garlic in the soup.

9. Remove the baked rolls from oven and let rest 1 minute, then slice apart into individual sandwiches. Serve hot with bowls of the warmed tomato soup for dunking.

10. Tips: shred your own cheddar for faster melt, press the tops gently before baking so cheese melts into the bread, use parchment for less sticking, and watch the broiler closely since sweet rolls brown fast. Garnish soup or sandwiches with chopped parsley if you like.

Equipment Needed

1. Rimmed baking sheet plus foil or parchment for easy cleanup
2. Oven with broiler function
3. Small mixing bowl and measuring spoons
4. Pastry brush or spoon to spread the butter mustard mix
5. Cheese grater or box grater (if you plan to shred your cheddar)
6. Chef knife and cutting board to split rolls and slice sandwiches
7. Medium saucepan and whisk to warm and thin the tomato soup
8. Oven mitts and a spatula or tongs to handle the hot tray and pull sandwiches apart

Note: you can skip the grater if you buy pre shredded cheese, but shredding your own melts better and faster.

FAQ

Mini Baked Grilled Cheese Recipe Substitutions and Variations

• King’s Hawaiian dinner rolls: swap for brioche or potato rolls, slider buns, or split croissants; they give the same soft, slightly sweet bite and hold the cheese well.
• Sharp cheddar cheese: use aged white cheddar for similar tang, Gruyere or fontina for a nuttier, fudgier melt, or American/Colby‑Jack for extra gooey, mild flavor.
• Condensed tomato soup: use canned tomato bisque or tomato‑basil soup ready to thin, or make a quick version with 1 can crushed tomatoes + 1/2 can evaporated milk (or 3/4 cup cream) + pinch sugar and salt, blended and thinned to taste.
• Unsalted butter (melted): dont have butter? use olive oil or melted ghee for browning, or brush tops with mayonnaise for super golden, crisp tops; garlic‑infused oil works great too.

Pro Tips

4 pro tips

1) Shred your own cheddar. Pre-shredded cheese has anti caking stuff so it wont melt as smoothly. If the block is too soft, pop it in the freezer 8 to 10 minutes for cleaner shreds.

2) Brush smart, not sloppy. Warm butter spreads easier but dont let it get hot or the rolls will soak it up. Use a small brush or spoon to push butter into the nooks and save a tablespoon to brush on after baking for extra shine.

3) Upgrade the soup fast. Use milk instead of water for creamier texture, and whisk cold milk into the condensed soup so it doesnt clump. If it tastes flat add a pinch of sugar or a little Worcestershire, and heat gently, dont boil.

4) Watch the browning and make ahead. Sweet rolls go from perfect to burnt quick under the broiler so stand there and watch, or use the top rack for a bit less intensity. You can also assemble ahead and refrigerate up to 24 hours or freeze individual sandwiches wrapped tight for easy reheating later.